Tea with Khari Biscuit

Tea alone is like a solitary bird without its beloved flock. The companionship of munchies is essential, whether you have a sweet tooth or a taste for savory treats. For Parsis, batasa bombs are a classic choice, but for those feeling daring, patrel or dar ni pori may be the way to go. However, the ultimate indulgence is the Khari Biscuit - simple yet captivating. Its flaky and light texture crumbles effortlessly, leaving a unique buttery aftertaste that dissolves in your mouth. Though they may resemble French puff pastry, these biscuits likely have origins deeply rooted in India's culinary history.

No tea time is complete snack and Khari is best option. Credits to slurrp

Tea is a beloved beverage in India, with a long history dating back thousands of years. It is a daily ritual enjoyed by millions of people in the country, and no tea-time is complete without a savory snack to go with it. From the mouth-watering samosas to the spicy bhakarwadis, there is no dearth of options. However, one snack that has truly stood the test of time and has become a favorite amongst tea lovers is the khari biscuit, also known as the puff pastry.

The origins of the puff pastry can be traced back to France, where a young apprentice named Claudius Gele created it to feed his ailing father. Despite his master's warnings, Claudius persisted and baked the dough, resulting in a flaky and buttery pastry that would go on to become a worldwide phenomenon. While the story of Claudius and the puff pastry is debated by experts, the history of how khari biscuits came to India is well-documented.

The khari biscuit was introduced to India by the Irani Zoroastrian population, who fled Iran due to the fear of persecution. They brought with them their unique cuisine, which included the khari biscuit. Over time, the Irani cafes in India became famous for their delicious food and snacks, including the khari biscuit.

The khari biscuit has become a beloved snack in India, with numerous variations available to cater to different tastes. Some of the popular ones include methi khari, whole wheat khari, jeera khari, masala khari, maska khari, ajwain khari, and cheese khari.

The process of making a Khari biscuit is not for the faint of heart. It takes a skilled hand and a keen eye to create the perfect layers of dough and butter. One mistake, and the entire batch could be ruined. But for those who have mastered the art, the reward is a snack that is unmatched in its flaky, crispy texture and buttery flavor.

To make the perfect Khari biscuit, one must start with a dough that is light and elastic. This requires a careful blend of flour, gluten, vinegar, and a generous amount of margarine. The vinegar serves as a bleaching agent, providing the dough with a brilliant white color. Additionally, the acid in the vinegar helps to relax the gluten in the flour, making it easier to roll out the dough.

Once the dough has been prepared, it must be kneaded lightly, stretching and pulling it until it is smooth and glossy. Then, it is rolled out into a large, rectangular sheet, onto which more margarine is layered. The sheet is then folded, time and again, with more layers of margarine being added each time.The key to making the perfect Khari biscuit is to work quickly and efficiently. The dough and butter must remain cold, so that the layers remain distinct and do not merge together. If the dough or butter becomes too warm, it will become difficult to work with and the layers will be lost.

After the dough has been layered and folded multiple times, it is rolled out again, this time to a thinner thickness. It is then cut into small rectangles and baked until golden brown and crispy.The end result is a delectable snack that shatters delicately in the mouth, revealing a multi-layered texture that is both flaky and buttery. The perfect accompaniment to a cup of tea or coffee, the Khari biscuit is a true culinary achievement that requires skill, patience, and a love for the art of baking.